World Monitor Magazine #1 WM march 2018 (1) | Page 59

Greek Pita Bread
Ingredients Method
2 teaspoons active dry yeast
1 teaspoon sugar
160 ml milk, at room
temperature
80 ml water, at room
temperature
320 g strong flour
1 teaspoon coarse salt
1 teaspoon of chopped fresh
thyme leaves, finely chopped
1 tablespoon olive oil +
extra for brushing
To serve
the zest and juice of 1 lime,
salt, pepper, olive oil
some thyme leaves,
roasted vegetables These homemade pita bread are usually served with Greek
suvlaki! They are soft, puffy and a little more bread like!
Combine the sugar, yeast, water and milk in a bowl. Set the bowl
aside for 5 minutes, until the mixture starts to froth.
In another bowl, combine the flour, the salt and the chopped fresh
thyme leaves and give it a mix to combine.
Add the oil to the yeast mixture and stir to combine.
Add the yeast mixture to the flour mixture in batches. Make sure
each batch is incorporated before adding the next.
Transfer mixture to a lightly floured working surface. Knead for
4-5 minutes until the dough becomes smooth.
Brush a bowl with some oil and add the dough.
Cover with a towel and let it rest for about 40 minutes, until it rises
and doubles in size.
Place a pan over medium heat.
Press on the dough to remove the air and cut into 6 equal sized
pieces.
Place pieces of dough on a lightly oiled working surface. Use a
rolling pin to roll out each piece of dough to a circle 20 cm in
diameter.
Cook the pita bread for 1-2 minutes on each side in the pan, until
they puff up slightly.
Transfer to a plate and serve with chicken or pork gyro, sausages
or vegetables. Sprinkle with chopped thyme.
Video: https://youtu.be/KjMvpNBCR4w
https://akispetretzikis.com/en/categories/pswmia-zymes/pites-
gia-soyvlaki
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